Sonia sets out to impress with this low-fat cheesecake recipe with a lemony syllabub topping. Find out what else went on in Bournemouth
1. Place the biscuits in a thick, plastic bag and bash with a rolling pin until evenly crushed. Tip into a bowl and stir in the sugar.
2. Melt the butter in a small saucepan and pour into the biscuit mixture. Mix well then press into the base of a glass serving dish or four chunky glass tumblers or large wine glasses.
3. To prepare the filling, put the jelly cubes in a small saucepan with the water and melt over a gentle heat, stirring regularly. (Alternatively, melt in a bowl in the microwave.)
4. Stir in the lemon juice and fold in the cream cheese, yoghurt and sugar. Use a hand whisk to combine thoroughly until smooth. Pour over the biscuit base and chill for 2-4 hours until set.
5. To make the topping, put the wine, sugar, lemon juice and rind in a large bowl. Stir well, then leave to stand for 2-3 hours. Add the cream and whip with an electric whisk until the mixture forms soft peaks. Spoon onto the cheesecake filling and chill for several hours before serving.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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Amateur chefs compete for dinner party prowess
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